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Posted on 6/13/16 at 8:00 pm to DownSouthDave
Tuna are put on conveyer belt or whatever means to get it to the scale for it to be weighted and inspected by grader. Grader is looking for firmness and overall freshness of the fish (white collar, firm meat, etc.)
Next, fish is plugged with a grading stick and tail is cut. This will let you see the meat at both sides of the fish. With yellowfin you are mainly looking for color and consistency in color from back to front of the fish. For #1 fish should be a translucent cherry red color. Out of the 5 fish below, the 3 one from the left has the best color.
Picture of #1 tuna (loined, skin on, bloodline out)
Picture of #2+ -Don't remember exactly what grade this was but you can tell these loins are a little paler in color and not as cherry red. One thing to keep in mind is that each grade is a range of colors. You can have stronger and weaker #1's and same for #2's. #3 will be very pale red to pink with possibility of brown mixed in. A fish can start out as a #1 and then downgrade to #3 as it looses freshness. And not all fish start out as a #1. It depends on how the fish was caught, how it was cared for immediately after taken on the boat, and if it is properly stored in ice thoughout the process of from the boat to the dock to the processor to the restaurant/sushi restaurant.
Tuna grading stick - we had a little fancier one that we got from tuna graders in Japan
Next, fish is plugged with a grading stick and tail is cut. This will let you see the meat at both sides of the fish. With yellowfin you are mainly looking for color and consistency in color from back to front of the fish. For #1 fish should be a translucent cherry red color. Out of the 5 fish below, the 3 one from the left has the best color.
Picture of #1 tuna (loined, skin on, bloodline out)
Picture of #2+ -Don't remember exactly what grade this was but you can tell these loins are a little paler in color and not as cherry red. One thing to keep in mind is that each grade is a range of colors. You can have stronger and weaker #1's and same for #2's. #3 will be very pale red to pink with possibility of brown mixed in. A fish can start out as a #1 and then downgrade to #3 as it looses freshness. And not all fish start out as a #1. It depends on how the fish was caught, how it was cared for immediately after taken on the boat, and if it is properly stored in ice thoughout the process of from the boat to the dock to the processor to the restaurant/sushi restaurant.
Tuna grading stick - we had a little fancier one that we got from tuna graders in Japan
Posted on 6/13/16 at 8:14 pm to JasonL79
Treated tuna - usually weaker #2 tuna that is treated to preserve color while frozen. You cannot take a #3 tuna and make it look much better but you can take a weak #2 and make it turn a brighter red color like this pic. Keep in mind that this is an artificial color caused by the treatment. They use CO2 gas or other methods to achieve this. It is not your natural cherry red or darker red color of tuna.
Treated tuna steaks
Treated tuna loins from Asia
#3 Tuna example
Treated tuna steaks
Treated tuna loins from Asia
#3 Tuna example
Posted on 6/13/16 at 8:31 pm to JasonL79
I had no idea they treated it to make it look better. I always figured through pinkish steaks were better, I didn't know it was a trap. What's the difference in flavor?
Posted on 6/14/16 at 10:08 am to DownSouthDave
quote:
I always figured through pinkish steaks were better
Nope, natural tuna will not be bright pink/red.
quote:
What's the difference in flavor?
I can tell the difference between seared/cooked frozen and fresh tuna. I'm not sure I could tell the difference with the taste between treated and non-treated frozen tuna steaks.
And I will admit I'm not a huge fan of raw tuna. However, I would have to say the fresh #1 would trump the treated any day. There is a reason those Japanese sushi chefs would go for the higher quality/graded tuna. When they would buy tuna, it was like they were buying a car. They would feel it(for firmness) and look over lots of fish taking their time to decide which ones to buy. I'm sure some of it is for presentation (#1+ look better) but I would have to think there is a taste factor in there too.
This post was edited on 6/14/16 at 10:09 am
Posted on 6/14/16 at 10:19 am to UltimaParadox
Nippon Daido is your answer.
713-784-0815
713-784-0815
Posted on 6/14/16 at 12:49 pm to UltimaParadox
If I had to guess I will be returning to BR with ton's of fresh tuna on Sunday evening. I really hate to freeze it and don't mind passing out a few steaks. I'm leaving the dock Saturday morning and fishing till noon Sunday.
Posted on 6/14/16 at 12:51 pm to Deactived
JasonL79 drops tuna knowledge like it used to be his job.
Posted on 6/14/16 at 2:51 pm to reb13
quote:
There's no way this is true, fish is frozen the second it is caught.
Well I have, on countless occasions, reeled in a tuna, bashed his head with a small bat to kill him, filleted a slab and eaten with wasabi and soy sauce in the cockpit of a fishing boat.
So your statement is untrue.
Oh, and BTW, that method is fricking incredible.
Posted on 6/14/16 at 2:52 pm to DirtyMikeandtheBoys
That's highly illegal.
Posted on 6/14/16 at 2:57 pm to BRgetthenet
ETA: international waters. Couldn't prosecute. I was eating that tuna like Kobayashi
This post was edited on 6/14/16 at 3:01 pm
Posted on 6/14/16 at 6:07 pm to HoustonGumbeauxGuy
quote:
Nippon Daido is your answer.
713-784-0815
Looks like that place is in Houston. Thinking they ship?
Posted on 6/14/16 at 7:36 pm to JasonL79
Thanks for all the info.
It's a shame that we have books of regulations on food safety and labeling, etc., yet the consumer does not know and cannot easily find out where the fish came from and how it has been treated.
You can ask the person in the retailer, but they will often either make something up or tell you what they think is true but is bullshite marketing.
The "sushi grade" is a perfect example. It apparently means nothing, legally, at the retail counter, but I bet the clerk will spin you some BS about it.
It's a shame that we have books of regulations on food safety and labeling, etc., yet the consumer does not know and cannot easily find out where the fish came from and how it has been treated.
You can ask the person in the retailer, but they will often either make something up or tell you what they think is true but is bullshite marketing.
The "sushi grade" is a perfect example. It apparently means nothing, legally, at the retail counter, but I bet the clerk will spin you some BS about it.
Posted on 6/14/16 at 7:43 pm to Twenty 49
Yea even with the info now, unless you have someone you can trust you are still left guessing.
Posted on 6/15/16 at 7:23 am to Twenty 49
quote:
Thanks for all the info.
No problem. I'm not in the business anymore but it's good to rehash some of the info I have stored that I probably won't use much of going forward.
quote:
You can ask the person in the retailer, but they will often either make something up or tell you what they think is true but is bullshite marketing. The "sushi grade" is a perfect example. It apparently means nothing, legally, at the retail counter, but I bet the clerk will spin you some BS about it.
Yes, there should be more info on seafood out there and how chemicals and treatments affect the meat/taste/texture. Like tri-poly chemical used with shrimp/scallops/etc. and how it affects the taste, apperance and texture of the meat.
I find at a lot of places the seafood guy/girl just don't have the knowledge and/or doesn't feel like explaining it to people. Then you have people in this state that think they know everything about seafood and don't want to be taught anything. When I had my market in Baton Rouge, some people didn't want to listen when I tried to educate them on certain things. But that wasn't everyone.
This post was edited on 6/15/16 at 7:26 am
Posted on 6/15/16 at 8:07 am to JasonL79
Jason, as a life long fisherman that loves to catch and cook (or not) I always enjoy your posts. Thanks for sharing your knowledge. 
Posted on 6/15/16 at 10:59 am to Icansee4miles
x2
Posted on 6/15/16 at 7:10 pm to Icansee4miles
quote:
Thanks for sharing your knowledge.
I probably should have started a new topic instead of hijacking the OP's original post.
Posted on 6/15/16 at 7:17 pm to Icansee4miles
The greatness that is the NOLA FBD Krewe
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